CAVEDONI BALSAMIC
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2 Hard-boiled eggs cooled to room temperature
Celery leaves
1/4 c. parsley
1 T. capers
4-5 small onions in oil
1 carrot
Salt and pepper
1 T. Cavedoni Traditional Balsamic Vinegar of Modena
1 1/2 Extra-virgin olive oil
Anchovies (optional)
Mince eggs together with celery leaves, parsley, capers, onions and carrot. Put the mixture in a bowl and dress with salt, pepper, Cavedoni Traditional Balsamic Vinegar of Modena and extra-virgin olive oil. If you like, you can prepare a hotter sauce, adding some anchovies.
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Recipe Cloud Tags:- modena
- mixture
- onions
- celery
- together
- small
- traditional
- adding
- cavedoni
- vinegar
- balsamic
- cooled
- olive
- prepare
- hotter
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